Fine Dining
at Creekwood Inn
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Hours
Dinner is served Wednesday through Saturday from 5 pm to 9 pm
Reservations recommended
Group breakfasts, luncheons and dinners are available by special arrangement
Route 20/35 at I-94
Michigan City, Indiana 46360
(219) 872-5624
Foodstuff by Carolyn McConnell
The Beacher, March 30, 2006The 2nd Annual Wine Tasting Dinner was recently held at Kelly's Table. It was magnificent. Kelly's Table is the elegant dining room of Creekwood Inn situated in a large and quiet woodland setting just off routes 20/35 at I-94. That evening, chef/owner Patricia Kelly Molden (Pat) introduced guest chef Monique Jamet Hooker from Wisconsin. You read about her last year in foodstuff's story “A French Cooking Class.” Monique owned a Chicago restaurant for many years and also taught cooking classes at professional schools. Too, she was once host of a TV show called The Seasonal Kitchen.
I wish I had room to list all the glorious food that evening (the wine list is almost as long.) Everything was divine. Starting with cheese straws, we went on to smoked trout ravioli served with Moet and Chandon Brut Imperial Rosé. Later, the entree of various duck dishes were served with foie gras au cognac and other delectables–an incredibly sophisticated entree, served with a Rhone Valley wine. A salad of mixed greens came next (best salad I've ever tasted) with an assortment of midwestern Artisanal cheeses, also with a Rhone Valley tasting. The dessert was pear with green tea-infused crème anglaise. The various wines served with each course, extensively described with the printed menu that evening, were offered for sale at Creekwood that evening, and at good prices.
My table partners were as delightful as the food. First arrived: Cathy LaFrance (who writes for the Lake) and her husband Tom. Soon after we were joined by Chef Molden's two sisters and their husbands. The name Kelly's Table came from years ago when the Kellys and their nine children, then living in LaPorte, were totally conscious of food and its presentation. Young Pat, in particular, centered her life on food preparation. Soon after college at Northwestern, she joined a Chicago chef, learning and relearning the fundamentals of French cooking. When Pat returned to our area, still fully engrossed in the food industry, the name Kelly's Table was created in a sirit of fond remembrance of family, entertaining and sharing good times. Chef Pat, her friends and family, certainly gave us all a fine evening of grand food and company. Can't wait til next year's celebration.